Easy Yellow Summer Squash Casserole

Are you looking for ideas to use yellow summer squash during the season when they are available everywhere? You may have a bumper crop from your garden or your neighbor might be trying to offload his excess. This recipe is a family favorite and it has a surprising ingredient, saltine crackers.

You can substitute frozen summer squash or you can buy it in the supermarket. You can also substitute zucchini for the yellow summer squash.

What You'll Need

2 1/2 to 3 pounds of yellow summer squash, sliced

1 large yellow onion, diced

1 stack of saltines, crushed

3 tablespoons butter, melted

1 egg, beaten

1 cup milk

salt and pepper to taste

1 to 2 cups shredded cheese (reserve 1/2 cup cheese)

How to Make It

Add the sliced yellow squash and diced onion to a saucepan and add a little water, about an inch. On medium heat, cook the squash and onion until they are tender, being careful the pan doesn't go dry and burn the vegetables. Add water as needed during cooking.

When the squash and onions are tender, drain and mash them. Add to a mixing bowl.

Bake in 400 F oven about 45 minutes or until golden brown and set in the middle.

Remove the casserole from the oven and sprinkle the top with the reserved 1/2 cup of cheese.

Serve hot.

You can enjoy this squash casserole as a vegetarian main course as it includes protein from the milk, egg, and cheese. But it's also a good side dish served with grilled meat such as chicken, pork, or even steak. Enjoy a leafy green salad as a first course. This recipe was shared by Kim, MOMOF2TWINS.

Nutritional Guidelines (per serving)

Calories

298

Total Fat

20 g

Saturated Fat

12 g

Unsaturated Fat

6 g

Cholesterol

93 mg

Sodium

313 mg

Carbohydrates

17 g

Dietary Fiber

3 g

Protein

14 g

(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)

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